Mexican Chicken Lasagna

Mexican Chicken 'Lasagna'

This recipe is a fun twist on traditional lasagna that starts with corn tortillas to create a quick microwave casserole. In order to make this recipe according to the directions below, you need The Pampered Chef Deep Covered Baker - if you don't have it, contact me and I'll be glad to help you get one...it's totally worth it!!!

INGREDIENTS:

4 cups lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups shredded Monterey Jack cheese
1 medium onion, chopped
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken

DIRECTIONS:

1. Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
2. To assemble lasagna, using Sauté Tongs, dip four of the tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares, serve, and enjoy!